crab louie          SALAD


–crabmeat -lettuce -scallions celery avocado radishes cucumber cherry tomatoes hardboiled eggs mayonnaise, ketchup, chili powder, Worcestershire sauce, lemon juice, horseradish


1– Whisk the mayo, ketchup, Worcestershire sauce, lemon juice, horseradish, seasonings and scallions together for the dressing.

Place the lettuce on a large plate or bowl and put all the vegetables and eggs on top. Add the crabmeat and then top with capers and parsley.  If you are not serving right away, drizzle some lemon juice over avocado and store covered in refrigerator. -Serve with dressing on the side.

       cooking tips

– Store leftover dressing and salad in separate containers in the refrigerator. Will keep up to 2 days but to maintain crispness,  try to use up by the next day.


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